Taco cups with Mexican bean salad

Ingredients

• 1 jarkidney beans, drained
• 1red onion, very finely chopped
• 1cucumber, diced small
• 1red pepper, diced
• 1lime
• 1 handfulfresh coriander
• 1 tbspjarred jalapeño peppers, finely chopped
• a fewiceberg lettuce leaves
• to tasteolive oil
• to tastefreshly ground pepper and salt
• optionaltaco cups

Instructions

1. 1

   Mix the salad

   Finely chop the vegetables and put all the ingredients except the lettuce in a bowl. Toss together, then season with olive oil, pepper and salt. Use a zester to remove some lime zest and set it aside. Squeeze the lime over the mixture and toss again. Put a few lettuce leaves in each taco cup, if using, and spoon the salad on top. Finish with the reserved lime zest.

What is a Mexican bean salad?

Bean salads are a practical way to bring together filling pulses, fresh vegetables and a sharp dressing. This version takes a Mexican-inspired route with kidney beans, lime, coriander and jalapeño.

The crisp taco cups turn the salad into a handheld snack, while lettuce helps keep the cups from becoming too wet too quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 10g protein, 37g carbs, 7g fat.

Kidney beans provide most of the carbohydrates, fibre and plant protein, while olive oil and taco cups contribute much of the fat. For a more balanced plate, serve the cups with extra fresh vegetables or a green salad.

Build the flavour

Lime: Use both the juice and a little finely grated zest. The juice seasons the salad, while the zest gives the finish a fresh citrus aroma.

Jalapeño: A spoonful adds a little heat and tang. Chop it finely so it is distributed through the beans and vegetables.

Keep the vegetables small

Even pieces: Chop the onion, cucumber and pepper finely so each spoonful has a good mix of ingredients and fits neatly into the taco cups.

Coriander: Chop the leaves and tender stems, then toss them through the salad for an aromatic, herby note.

Season and taste

Olive oil: Add it gradually and toss before deciding whether the salad needs more. The recipe does not specify an amount, so use enough to lightly coat the ingredients.

Final check: Taste after adding the lime, salt and pepper. The beans and jarred jalapeños can vary in seasoning, so adjust to suit.

Fill the taco cups just before serving

Lettuce layer: Place a few leaves in each cup before adding the salad. This gives the filling a crisp base and helps separate it from the shell.

Timing: Assemble close to serving so the taco cups stay crisp. Keep any extra salad in the bowl until you are ready to fill more.

Make it a light meal

Serve the cups alongside extra lettuce or a simple green salad. The crunchy vegetables and lime complement the creamy texture of the beans without needing a heavier side.

For a more substantial spread, offer extra taco cups and let everyone fill their own.

Recipe notes & tips

• Drain the kidney beans well so the salad does not become watery.
• Chop the onion finely to spread its sharpness through the salad.
• Zest the lime before cutting and juicing it.
• Taste the salad before adding more salt, as the jarred ingredients may already be seasoned.
• Fill the taco cups shortly before serving to keep them crisp.

Variations

• Add sweetcorn: Fold drained sweetcorn through the salad for extra sweetness and colour.
• Use black beans: Swap in drained black beans for a different bean base.
• Adjust the heat: Add more chopped jalapeño for a hotter filling, or use less for a milder one.
• Add avocado: Gently fold in diced avocado just before serving.
• Make it cup-free: Serve the bean salad in lettuce leaves or in a bowl instead.

Common mistakes to avoid

• Wet beans: Drain them thoroughly before mixing so they do not water down the salad.
• Large vegetable pieces: Chop everything small enough to fit comfortably in the taco cups.
• Too much lime: Squeeze it in gradually and taste as you go.
• Soggy taco cups: Add the filling just before serving rather than letting it sit in the shells.
• Over-seasoning: Taste after mixing, then add salt and pepper a little at a time.

How to store

Store leftover salad in a covered container in the fridge and use within 2 days. Keep it separate from the taco cups and fill them only when ready to serve; the cups are best eaten fresh and do not need reheating.

Frequently asked questions